Dried Apple Pie
From Buckeye cookery, 1892
Serves 6
Home-dried apples are best when stewed very soft.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 120. The excerpt below is the record exactly as published.
Driep APPLE PIE. Very good pies may be made of the ‘‘ Alden” dried apples, by stewing in a very little water; sweeten and make like any other. The home dried apples are best when stewed very soft, and mashed through a colander. When stewing put in two or three small pieces Be of lemon or orange peel (previously dried and saved for cooking ce purposes); flavor with a very little spice of any kind. Sweeten and ey season before putting into the pie-pan. A beaten egg may be stirred ae i
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